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1
Preheat the oven to 350u00b0F. Grease a 2-quart anti-adhesive Bundt pan with some butter, then spray lightly with nonstick cooking spray. You don't want this cake to stick! The new anti-adhesive cake pans prevent the bottom of the cake from sticking to the pan.
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2
In a small bowl, whisk together the flour, baking powder, salt, and baking soda.
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3
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy. Beat in the eggs one at a time until incorporated. Beat in the vanilla. Reduce the speed to low and mix in half the flour mixture. Mix in the buttermilk, then the remaining flour mixture. Using a wooden spoon, gently fold in the blackberries.
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4
Pour the batter into the prepared Bundt pan. Bake the cake until a cake tester inserted in the center comes out clean, about 1 hour. Let the cake cool in the pan for 10 minutes, then invert onto the serving platter.
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5
While the cake cools, combine the orange juice and sugar in a small saucepan and simmer over low heat until the sugar is dissolved.
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6
Using a skewer or long thin knife, prick deep holes all over the surface of the cake. Pour half the glaze over the cake, letting it seep into the holes. Let the cake cool for 20 minutes more. Pour the remaining glaze over the cake and let set for 10 minutes. Slice and serve.
